Description
These Taco Stuffed Bell Peppers are a delicious and healthy twist on traditional tacos, featuring ground turkey, black beans, salsa, and melted Mexican cheese baked inside tender bell pepper halves. Perfect for a family-friendly dinner, this recipe combines flavorful taco seasoning with fresh ingredients and offers a colorful, protein-packed meal that’s easy to prepare.
Ingredients
Scale
Bell Peppers
- 3 bell peppers
- 1/2 Tbsp extra virgin olive oil (for brushing)
- 1/4 tsp salt
- 1/4 tsp black pepper
Filling
- 1 lb. ground turkey
- 1 Tbsp extra virgin olive oil
- 3 Tbsp taco seasoning
- 1/4 cup water
- 1 cup salsa
- 1 (15 oz.) can black beans, drained & rinsed
Topping
- 1 cup shredded Mexican cheese
- 1 Tbsp chopped cilantro (optional, for garnish)
Instructions
- Prepare the Bell Peppers: Preheat your oven to 350°F. Wash and dry the bell peppers thoroughly. Cut them in half horizontally as evenly as possible, then remove all seeds. Carefully cut and remove the stem from the top half of each pepper so you end up with 6 bell pepper halves ready to be stuffed.
- Partially Bake the Bell Peppers: Place the bell pepper halves in a 9×13-inch casserole dish. Brush each with 1/2 tablespoon of olive oil and season with salt and black pepper. Bake for 20 minutes to soften them up, then remove from the oven and set aside.
- Cook the Ground Turkey: While the peppers bake, heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the ground turkey and cook it until it’s browned all over, breaking it apart as it cooks for even browning.
- Add Seasoning and Mix Filling: Stir in the taco seasoning and water, mixing thoroughly with the cooked turkey. Add the salsa and drained black beans. Stir to combine everything well and let the mixture simmer for 2 minutes to blend the flavors.
- Stuff the Peppers: Remove the skillet from the heat. Fill each baked pepper half with the taco-meat mixture, packing the filling generously right to the top.
- Top with Cheese and Bake: Sprinkle shredded Mexican cheese evenly over each stuffed pepper. Loosely cover the casserole dish with tented aluminum foil and bake for 15 minutes to melt the cheese.
- Brown the Cheese: Remove the foil and bake uncovered for an additional 5 minutes. For a nicely browned cheese topping, you can also broil the peppers for 2-3 minutes watching carefully to prevent burning.
- Garnish and Serve: Sprinkle chopped cilantro over the top if desired before serving. Enjoy your flavorful taco stuffed bell peppers warm.
Notes
- You can substitute ground turkey with ground beef or chicken if preferred.
- Use low-sodium salsa and beans to control the salt content.
- For a vegetarian version, omit the meat and increase the beans or add cooked lentils.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely.
- Adding a dollop of sour cream or avocado slices as a topping pairs well with this dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
